Ingredients
- 1 2-2 1/2-pound boneless lamb shoulder roast
- 1 tablespoon cooking oil
- 2 1/2 cups hot-style vegetable juice
- 1 cup uncooked regular brown rice
- 1 teaspoon curry powder
- 1/4 teaspoon salt
- 1 medium carrots, diced
- 3/4 cup chopped green sweet pepper (1 medium)
Description
Lamb With Brown Rice Risotto - The Huffington Post
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